Reina Pepiada Arepas
A Venezuelan classic, these crisp arepas with a flavorful chicken & avocado filling are the perfect quick lunch or dinner.
By Kimberly Chacon | @kimberlystephaniee
I grew up going to my family’s Venezuelan bakery and restaurant. My mom would take me every weekend and I would watch the kitchen as the cooks made desserts, cakes, arepas, and more delicious Venezuelan dishes. One of the dishes I always loved was the Reina Pepiada – an arepa filled with a salad of chicken, avocado, peppers, and lime juice. The recipe is very simple, but the crunchy exterior of the arepa and tender, flavorful interior of the chicken salad makes for the perfect bite. This version is especially delicious with the addition of Loisa's Sazón and Adobo. It's perfect for a quick lunch or dinner, and comes together in no time.
This recipe always reminds me of my family's restaurant, where I discovered my passion for cooking and baking. I'm so happy to be sharing with you, and hope it brings you as much joy as it brings me!
Reina Pepiada Arepas
Kimberly Chacon | @kimberlystephanieee
4
50 minutes
25 minutes
Venezuelan
Lunch
A Venezuelan classic, these crisp arepas with a flavorful chicken & avocado filling are the perfect quick lunch or dinner.
Ingredients
blank
1 pound chicken breast
½ white onion, sliced
1 Loisa Organic Bay Leaf
1 tsp Loisa Organic Adobo
2 ripe avocados, mashed
3 tbsp mayonnaise
1 tbsp + 1 tsp lime juice
Additional ½ white onion, diced
½ red bell pepper, diced
½ jalapeño, seeds removed & diced
2 tbsp garlic, minced
½ tsp Loisa Organic Sazón, or more to taste
2 tbsp cilantro, finely chopped (optional)
blank
1 cup masa harina, such as P.A.N.
1¼ cup water
½ tsp Loisa Sal Marina
¼ cup feta cheese
½ cup mozarella cheese
Directions
blank
Begin by poaching the chicken. To a pot, add chicken, onion, Adobo, and bay leaf and cover with water. Bring to a boil, then reduce to to a simmer, cooking for 10 - 14 minutes.
Once the chicken is cooked through, remove it from the pot and cool. Once cool, shred it using your hands or two forks.
In a large bowl, mix the mashed avocado with mayonnaise and lime juice. Then, add the remaining ingredients: chicken, bell pepper, garlic, onion, cilantro, jalapeño, and Sazón. Mix well until everything is evenly coated with the avocado and mayo mixture.
blank
Mix water, masa, and salt. Using your hands, knead until it’s well combined. Add feta and mozzarella and mix.
Form the dough into four and roll into balls. then flatten them using the palm of your hand.
Spray a medium pan with nonstick cooking spray and heat over medium flame. Cook arepas until golden on each side.
Cut each arepa open and stuff with the chicken & avocado filling. Enjoy!
What You'll Need:
Featured Articles
View All
Reina Pepiada Arepas
Kimberly Chacon | @kimberlystephanieee
4
50 minutes
25 minutes
Venezuelan
Lunch
A Venezuelan classic, these crisp arepas with a flavorful chicken & avocado filling are the perfect quick lunch or dinner.
Ingredients
blank
1 pound chicken breast
½ white onion, sliced
1 Loisa Organic Bay Leaf
1 tsp Loisa Organic Adobo
2 ripe avocados, mashed
3 tbsp mayonnaise
1 tbsp + 1 tsp lime juice
Additional ½ white onion, diced
½ red bell pepper, diced
½ jalapeño, seeds removed & diced
2 tbsp garlic, minced
½ tsp Loisa Organic Sazón, or more to taste
2 tbsp cilantro, finely chopped (optional)
blank
1 cup masa harina, such as P.A.N.
1¼ cup water
½ tsp Loisa Sal Marina
¼ cup feta cheese
½ cup mozarella cheese
Directions
blank
Begin by poaching the chicken. To a pot, add chicken, onion, Adobo, and bay leaf and cover with water. Bring to a boil, then reduce to to a simmer, cooking for 10 - 14 minutes.
Once the chicken is cooked through, remove it from the pot and cool. Once cool, shred it using your hands or two forks.
In a large bowl, mix the mashed avocado with mayonnaise and lime juice. Then, add the remaining ingredients: chicken, bell pepper, garlic, onion, cilantro, jalapeño, and Sazón. Mix well until everything is evenly coated with the avocado and mayo mixture.
blank
Mix water, masa, and salt. Using your hands, knead until it’s well combined. Add feta and mozzarella and mix.
Form the dough into four and roll into balls. then flatten them using the palm of your hand.
Spray a medium pan with nonstick cooking spray and heat over medium flame. Cook arepas until golden on each side.
Cut each arepa open and stuff with the chicken & avocado filling. Enjoy!